Reviewed: Aug. 25, 2009

I haven't made scones before and I thought they were going to turn out bad. I used margarine and the mixture ended up finer than a pea and I substituted yogurt for the sour cream because I didn't have any. I forgot to add currants/raisins. These scones turned out really well for all that! They were soft when I made them and they are still soft this morning. They are almost like the ones I get at the Scone Witch in downtown Ottawa. I am going to try different flavours now :).

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sugarwaffle

Cooking Level: Intermediate

Home Town: Fort Erie, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Aug. 21, 2009

I made this recipe for the first time, and substituted 1/3 cup finely diced crystallized ginger (I'm a huge ginger fan) for the raisins. They are so light and fluffy, I ate two right after making them!

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Kara

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Reviewed: Aug. 21, 2009

ABSOLUTELY DELICIOUS!!!! These are the best scones I have ever tasted hands down! I used Chocolate chips, almond slivers and cherry flavored craisons. I only used 1 T of baking powder. I also used 1/2 milk and 1/2 heavy cream. Otherwise I say follow this recipe to the t! This will be the only scone recipe I will ever use from now on! The texture of these scones is perfect! They are very moist and the egg wash makes them turn a beautiful golden brown. I absolutely could not be happier that I found this recipe!!! Thank you FriendlyFood for sharing this fabulous recipe!!!

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oceaneco1

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Reviewed: Aug. 15, 2009

These scones are amazing! My personal preference is chocolate chip scones, so I use chocolate chips instead of currants. I have also added orange peel for flavoring (with the chocolate chips) and that was very tasty. Everyone loves these so I always make a double batch. Excellent recipe!

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Caroline

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Reviewed: Aug. 8, 2009

These are a WOW! This was my first time making scones, never knew how easy they were to make. I followed the recipe except I replaced the sour cream with plain yogurt and I put a little sugar on top.

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BLAISLEY

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Reviewed: Aug. 7, 2009

Excellent! My husband said they were the best scones he'd ever had, and he's British! I left out the raisins and substituted plain yogurt for the sour cream. Perfect for afternoon tea.

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SusieQ

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

I have made this many times, and my friends have told me that they are the best scones they've ever eaten! I love the texture - fluffy, the way they should be. I often substitute the sour cream for plain yogourt - it works out great. I use a pastry cutter to cut in the butter. I once tried to substitute with margarine - it doesn't work! USE COLD BUTTER ONLY - NO SUBSTITUTES! Super delish! I like to pair it with clotted cream (you can get it at many Canadian supermarkets near the sour cream - it's called "Devon Cream") and raspberry preserves. Thanks for the recipe!

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puffychild

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Reviewed: Aug. 6, 2009

Getting good scones in Malaysia is a real hit and miss thing. More often miss than hit. So this very simple to make recipe is a real God-given for me, and a definite HIT. Tested my product on an English man and he said this could sell in any tea shop in London. Acid test passed. Have made it many times and am ready to venture into lemon, walnut, herb, cheese, and every other variation there is out there but with this recipe as the basic mix.

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yokeyeow

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Reviewed: Aug. 3, 2009

I tried this recipe because I am trying to find a copy of the Caribou Coffee Cinnamon Scones. These were pretty close they were not exactly like them but the cinnamon chips I bought were not like the chips used in teh Caribou Scones. Not the recipes fault. Anyways these are the kind of scones I like! I hate scones that are dense and dry. These were very moist. YUMMY:) I thought the recipe was very easy to make. I made it exactly as the recipe is presented. I used softened butter and mixed with the dry until incorporated and then added the wet and mixed - like the directions mentioned do not overmix - and they turned out perfect. I love that the ingredients are items that I would have on hand and aren't some crazy ingredients that I will not use often. I also like that there are many, many varieties you could try. Just add what flavors you like and I am sure these will turn out perfect for you:) Also read some other reviews because there were many great suggestions I will try in the future. Thanks for the recipe!

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N1KK1

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Reviewed: Aug. 2, 2009

Excellent! I have made these twice and my family loves them. I always add grated cheese, and we have them for lunch.

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Rebecca T

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Reviewed: Jul. 25, 2009

something did not work right, not sure what.

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SEANS

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Reviewed: Jul. 23, 2009

Great Recipe, perfect texture and sweetness. I omitted the egg/milk wash and added fresh raspberries and lemon zest.

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Vooshi

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Reviewed: Jul. 22, 2009

so good! i used margarine and brown sugar because i didn't have butter or white sugar and they were still delicious. i will be making these again soon because they are probably worth 6 stars when made with butter.

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heathermmm

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Jul. 19, 2009

Wonderful basic scone recipe! I like my scones light and fluffy, so these were perfect. :) I substituted bread flour for the AP flour, and added in 1tsp of cinnamon, vanilla, and orange extract, as well as a handful of chocolate chips. YUM!

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silverstah

Cooking Level: Intermediate

Home Town: Billerica, Massachusetts, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 13, 2009

these are so delicious!!!!!!!!! I just made them plain, without the currants, and ate them with tea and jelly. thank you for this recipe!!!

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genna

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Reviewed: Jul. 6, 2009

I used mixed fruit bits for the currants and the scones were delicious...very tender and flavorful..have made several times..a great recipe!

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murphygirl

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Reviewed: Jul. 1, 2009

I used half&half instead of milk (because I wanted to use some up), also added blueberries (increased cooking time) . I also left the dough in a sort of round and cut them into 6-8 even pieces then baked whole. Came out moist and delicious! Will try with more traditional currants next time! Thanks for the recipe!

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Halo

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Francisco, California, USA

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Reviewed: Jun. 20, 2009

These are the best. I can't keep them around long enough. I even reduced the butter in half. They are still the BEST!

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mipsyrose

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Reviewed: Jun. 14, 2009

Good scones, except when they went into the oven, they flattened out with pancakes! LOL They were still delicious, but not like the British scones I've had. These scones were sweeter, lighter, and more like cake. I didn't use currants or raisins though. Thanks for the recipe anyway! :)

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Britt

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Reviewed: Jun. 10, 2009

Amazingly wonderful! I was so nervous about mixing it to much but I ended up mixing it just the right amount, they were eaten within a few hours. I used raisins and they were amazing!

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Victoria17

Cooking Level: Intermediate

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World's Best Scones! From Scotland to the Savoy to the U.S.

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